Spiced Cranberry-Mango Sauce

Classic cranberry sauce meets the beloved mango and a fusion of spices to create a super easy and delicious sauce, perfect for any holiday or festive occasion!  

If you’re looking for an easy wow factor for your holiday spread, you found it!  It’s a cranberry sauce that combines the classical holiday sauce, with an extra punch of the cinnamon, anise and clove to create a super warm, fall spice flavor. To top it off, the mango adds a touch of island flair. Simply yummy!

This recipe is an awesome complement to this Vegan Pumpkin Soup ft. Sweet Plantain, Chickpea Walnut Apple Loaf, and Ginger Sesame Asparagus, for a stellar holiday menu.

Try this recipe and let us know how you like it! Leave a comment and don’t forget to tag a photo #choosingmyhealth on Instagram. Enjoy, friends!

The perfect thanksgiving or holiday veggie side-dish to complement any entree! Easy and done in 15 minutes.

Spiced Cranberry-Mango Sauce

Servings: 6
Prep Time: 5 minutes
Cook Time: 15 minutes
Good For: Dinner
Cuisine: Vegan



  • 1 cup water
  • 1 12-oz bag cranberries
  • 1 1/2 cup mango puree
  • 3/4 cup maple syrup
  • 1 whole star anise
  • cloves
  • 1/2 tsp cinnamon
  • sprinkle lemon zest



  1. Rinse cranberries and make sure to remove any unwanted berries. 
  2. Next, add a cup of water to a saucepan on medium heat, along with star anise, clove, and cinnamon. Let this boil for about 5 minutes.
  3. In the meantime, blend mango for mango puree (fresh or thawed mango chunks both work well in this recipe).
  4. Remove any unwanted cloves and/or star anise in pot.
  5. Add cranberries, mango puree, maple syrup and lemon zest. 
  6. Lower heat and stir occasionally for about 10 minutes until mixture thickens.
  7. Take the back of your spoon and press any remaining cranberries until you reach desired consistency.
  8. Taste and adjust flavor as desired–more maple syrup for sweetener, more cinnamon for spice.

Note: Remove whole spices (star anise and clove) before serving. Alternatively, the spices can be boiled in a spice bag or spice/tea ball for easy removal. Sauce keeps in the fridge for a week. Freezer for a month.

Did you make this recipe? Tag @cmhsocial on Instagram and hashtag it #choosingmyhealth

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Hey friend, I'm Mel!

I'm a certified holistic nutritionist, certified health coach, plant-based food instructor, and a certified personal trainer. My passion is helping people like you transition to a plant-based diet, with easy step-by-step strategies that work. I'm committed to empowering you to heal through a plant-based lifestyle so you can freely live out your God-given purpose and thrive. Let's start today!



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